Ingredients:
- 3 acorn squash
- 2 tbsp margarine, softened
- 2 tbsp olive oil
- 1 onion, minced
- 2 stalks celery, diced
- 2 apples, chopped
- 1/4 cup maple syrup
- 1/2 cup raisins
- 1/4 tsp parsley
- 1/2 tsp dried sage
- 1/2 tsp rosemary
- 1/2 tsp thyme
- salt and pepper to taste
- 1 package store-bought cornbread stuffing mix (read the label to make sure it's vegan if needed)
Preparation:
Pre-heat oven to 400 degrees.Slice each acorn squash in half and remove the seeds. Brush the squash with the softened margarine and set aside.
In a large skillet, sautee the onion, celery and apple in the olive oil for 6-8 minutes. Reduce heat and add the maple syrup, raisins, herbs, salt and pepper and stir to combine.
In a large bowl, mix together the stuffing mix with the onion, celery and apple mixture until well combined. Spoon this mix into each squash half.
Cover each squash with foil and bake 40-45 minutes, or until squash is soft. Serve with vegetarian gravy if desired and enjoy!
